Coconut and lime kefir yoghurt cake

I was very lucky to be sent some goodies from Coconut Merchant recently to experiment with.

I have found that there is a bit of trial and error that comes when baking with coconut flour. It is VERY absorbent so it can be tricky to know just how much liquid to add to get it right.

I also experimented a bit by using kefir in this cake. Kefir is a cultured milk drink that is full of probiotics. Just like other fermented foods, it is great for gut health and overall wellbeing. I wrote a longer article about it for the Telegraph where I am currently interning. Read it here!

Kefir is somewhere between milk and yoghurt in taste and consistency. I would highly recommend the brand of kefir that I used (Bio-tiful). It has a very slight tang to it and a lovely silky texture just like pouring yoghurt. I’m not gonna lie, I have tried other more intense kefir which is very sour and pretty nasty.

If you can’t get your hands on kefir, you can substitute it in this recipe for natural yoghurt. I just made one half an hour ago to test that this works and it comes out very similarly, though not quite as moist. If you are using yoghurt instead of kefir I would recommend adding a touch more coconut milk… that should do it.

The photos here are from my first attempt at making this cake when I didn’t cover it in the last ten minutes of baking. Despite the top browning a little too much, it didn’t taste burnt. Even so, I would suggest covering the cake for the last bit in the oven to stop this happening.

Try topping a slice with some of my raspberry chia jam. Otherwise it is delicious with some coconut yoghurt or natural yoghurt.